"They're great as-is, but even better with some tzaziki-style yogurt and cucumber dip. The original recipe uses wheat flour, but they were a snap to convert to gluten-free. One final word, don't be tempted to half the recipe. After two zucchini yielded what seemed to be an enormous pile of shredded zucchini, I unwisely decided that a half-batch would be enough. Trust me- you'll want the full batch..."
- Derrick
from Bookmarklet

I have neither and I bet I'll be thinking about zucchini-feta fritters all daggone day.
- Starmama
from FFHound(roid)!

I picked up both at farmers market on Saturday and I had no idea what I was going to do with either one but they both sounded so good. It's like it was meant to be. :D I'd share if I could! I need to figure out how to make these without frying though. I wonder if I could crisp them well enough under the broiler or in the toaster oven?
- Hookuh Tinypants